About this Recipe In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time.

Servings: 4 Cook time: 20 minutes

One-Pot Spaghetti With Cherry Tomatoes and Kale

Ingredients: 1pound spaghetti 1pound cherry tomatoes, halved (about 2 pints) 2lemons, zested ¼cup plus 3 tablespoons olive oil 2teaspoons kosher salt, plus more to taste 1bunch kale or spinach, leaves only, washed and chopped Black pepper Parmesan, for serving

Directions: 1. Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.) 2. Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn’t stick. 3. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.